Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

I've never been a fan of boiling ribs—I don't like skimming that 'surface foam.' Besides, I think baking them works better.

This dish employs the same technique as my baked Sriracha ribs, but with very different results. First, the ribs are cooked slow and low. Then, they're steeped in citrus and beer, while a lively, Cuban mojo-inspired barbecue sauce simmers on the stovetop.

Because grilling season is upon us, I've taken the final step—glazing the ribs—outdoors. Feel free to finish your rack in a 375°F oven for about 15 minutes, if you prefer.

Note: For a side, I'd recommend crushed Cuban potatoes. First, boil them until tender. Then, drizzle olive oil on the potatoes, season them generously with salt and pepper and bash—but don't mash—them. Finally, crisp the potatoes in a high temperature oven with shards of onion. Add a final shower of with parsley, and they're good to go.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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